It is called infective hepatitis or hepatitis A
Hepatitis A is often associated with contaminated food, particularly raw or undercooked shellfish, such as oysters, as well as fruits and vegetables that have been contaminated during handling or through polluted water. Foods that are prepared in unsanitary conditions are also potential sources of the virus. Proper hygiene and cooking practices are essential to prevent transmission through food.
Hepatitis is caused by blood borne pathogens. The pathogens themselves conveniently share similar names to the type of hepatitis they cause: The pathogen that causes Hepatitus A is known as the Hepatitis A Virus (HAV), the pathogen that causes Hepatitus B is known as the Hepatitis B Virus (HBV) and the pathogen that causes Hepatitus C is known as the Hepatitis C Virus (HCV).
Hepatitis A is a type of RNA virus belonging to the Picornaviridae family. It primarily infects the liver and is transmitted through oral-fecal route, contaminated food or water, or close personal contact with an infected person.
Hepatitis A virus: commonly associated with contaminated food and water. Norovirus: often spread via contaminated food and causes gastroenteritis. Salmonella virus: a type of bacteria commonly found in poultry, eggs, and unpasteurized dairy products.
Ebola is one infectious intestinal disease that is transmitted by contaminated food or water contaminated by human feces. One should get checked by the doctor if they suspect Ebola.
Hepatitis can vary in transmissibility depending on the type. Hepatitis A and E are primarily spread through contaminated food and water, making them less transmissible in direct person-to-person contact. In contrast, Hepatitis B and C are highly transmissible through blood and bodily fluids, including sexual contact. Therefore, while some forms of hepatitis are highly transmissible, others are less so.
Hepatitis C is the most common chronic blood borne pathogen in the United States. Hepatitis Dcan be found in the blood, semen, vaginal fluids, and other body fluids of people who are infected. Hepatitis B is transmitted through blood and infected bodily fluids.
Both hepatitis B and C are from the exchange of body fluids.
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It depends on the type of contamination - but most often, NO. Food contaminated by bacterial food usually looks the same as uncontaminated food. Food contaminated by a fungus may look a bit different. Also many times the difference in appearance is so slight as to not be noticeable unless one looks very carefully and knows what to look for. In general the best protection against contaminated food is proper handling and storage.
Hepatitis B is a viral infection. It is a virus. Only one virus causes Hepatitis B. It infects the liver. A vaccine exists to prevent it. It is blood borne. If you are in the same room with someone who has it, you will not catch it. Do not share needles, razors, or anything that could move their body fluids to you. Hepatitis B can be treated. Other liver infections exist. Hepatitis A generally results when an infected person prepares your food. Hepatitis C is blood borne. Anything one person does that gets body fluids from one person into another spreads the virus. Hepatitis D, E, F, G, H, I, J, K, L, and M also exist. Those liver infections are caused by different pathogens. (I do not have the first idea about any of those diseases. Someone came back from Atlanta and passed on that information.)
Hepatitis A is primarily transmitted through ingestion of contaminated food or water, often in areas with poor sanitation. Hepatitis B and C are mainly spread through contact with infected bodily fluids, such as through unprotected sex, sharing needles, or from mother to child during childbirth. Hepatitis D only occurs in those already infected with hepatitis B, as it requires the presence of the hepatitis B virus to replicate. Overall, the modes of transmission vary, highlighting the importance of preventive measures tailored to each type.